Belgian Chocolate - Marcolini, Pierre; Verlinden, Michel; Bibaut, Alexandre
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Pierre Marcolini inspired us to introduce a new generation of Belgian chocolate makers to you, who all adhere to the bean-to-bar principle: Cédric De Taeye Chocolatier M Chocolatoa Darcis Chocolatier Deremiens Legast chocolatier artisan Mi Joya Mike & Becky Millésime Chocolat Pierre Marcolini The Chocolate Line Van Dender ZUUT Without a pre-established model, as the process no longer exists, these 13 chocolate makers set out to reinvent chocolate, like culinary veritable whistle-blowers. Find out more about their technique, their expertise, their specialities and their ideas on their…mehr

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Produktbeschreibung
Pierre Marcolini inspired us to introduce a new generation of Belgian chocolate makers to you, who all adhere to the bean-to-bar principle: Cédric De Taeye Chocolatier M Chocolatoa Darcis Chocolatier Deremiens Legast chocolatier artisan Mi Joya Mike & Becky Millésime Chocolat Pierre Marcolini The Chocolate Line Van Dender ZUUT Without a pre-established model, as the process no longer exists, these 13 chocolate makers set out to reinvent chocolate, like culinary veritable whistle-blowers. Find out more about their technique, their expertise, their specialities and their ideas on their profession in this book. Moreover, every chocolate maker has agreed to share three of his best savoury and sweet recipes with readers.
Autorenporträt
Pastry chef, chocolatier, and Officer of the Order of Agricultural Merit, Pierre Marcolini is one of Belgium's most famous chocolatiers. He travels the world to select the best cocoa beans and has written extensively about chocolate. Michel Verlinden is a journalist specializing in gastronomy and arts. Alexandre Bibaut is a passionate photographer of gastronomic subjects. He divides his time between studio work and special outside projects.